Pepper, Hot, Thai Hot

Short Description

Thai pepper variety is seriously hot and gorgeous in a container.

Full Description

Originally from Thailand, this seriously hot pepper makes a lovely impression in a patio container. The ornamental 8-12" plants are bedecked with up to 200 small, conical 1/2-1" fruits that ripen to bright red. Extremely hot, the peppers can be used fresh or preserved in oil or vinegar. Harvest about 85 days from transplant.

Type
Some flowers and vegetables fall into subcategories that may define how they grow (such as pole or bush), what they are used for (such as slicing tomatoes or shelling peas), flower type, or other designations that will help you select the type of a class of plant that you are looking for.

Chili/Thai

Days To Maturity
The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

45-70 days

Fruit Size
The average size of the fruit produced by this product.

2 inches

Sun
The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Start IndoorsStart Indoors
Starting seeds indoors is called Indoor Sow or Indirect Sow and these dates are when to sow seeds indoors in the spring or summer

TransplantTransplant
When to transplant bulbs or roots in the garden for spring

Start OutdoorsStart Outdoors
Starting seeds outdoors is called Outdoor Sow or Direct Sow and these dates are when to sow seeds outdoors in the spring or summer

Start Indoors FallStart Indoors Fall
Starting seeds indoors in the fall called Indoor Sow or Indirect Sow and these dates are when to sow seeds outdoors in the fall

Transplant FallTransplant Fall
Transplant Fall-When to transplant bulbs or roots in the garden for fall

Start Outdoors FallStart Outdoors Fall
Starting seeds outdoors in the fall is called Outdoor Sow or Direct Sow and these dates are when to sow seeds outdoors in the fall

First Date: Feb-22 - Last Date: Mar-07

First Date: May-02 - Last Date: May-30

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Growing information

How to Sow and Plant

Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.

Sow seeds ¼ inch deep in seed-starting formula

Keep the soil moist at 75 degrees F

Seedlings emerge in 10-21 days

As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.

Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.

If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots

Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.

Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.

Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.

Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet apart.

Dig a hole for each plant large enough to amply accommodate the root ball.

Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development.

Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water.

Use a plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.

Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.

Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.

Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.

Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.

Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.

Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.

Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.

Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.

Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.

Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.

Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.

A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.

Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.

Product Details

Type

Chili/Thai

Days To Maturity

45-70 days

Fruit Size

2 inches

Sun

Full Sun

Spread

24-36 inches

Height

24-36 inches

Sow Method

Indoor Sow

Planting Time

Spring

Sow Time

8-12 weeks BLF

Thin

24 inches

Reviews

Pepper, Hot, Thai Hot is rated
5.0 out of
5 by
5.

Rated 5 out of
5 by
aryoung1980 from
Massive harvestGreat yield of tiny peppers. Good and hot with excellent flavor. My peppers were much shorter than what is pictured on the Burpee website. Maybe it had something to do with growing them in a container but I doubt it.

Date published: 2017-09-13

Rated 5 out of
5 by
Chris Thompson from
The heat!If you buy this expecting a pepper, you will be disappointed. It is a key. It's The Key to the Gates of The Furnace of Hades.
It's DELICIOUS. It's still a little early for serious heat from most peppers, and we had a cool wet Spring. My cayennes are barely warm, the "Blazing Banana" from Burpee was tasty but had no heat, but this little guy (I tasted just the tip of a 1-inch fruit) had the Fire Department outside my place wondering where the smoke was coming from.

Date published: 2017-07-19

Rated 5 out of
5 by
DocCNIle from
Wrong picture, great peppersAfter a slow start, the Thai Bird Peppers took off like a rocket. The plants are 2 feet in circumference and just loaded down with peppers and blossoms. My concern at this point what am I to do with this wealth of great peppers.

Date published: 2017-07-15

Rated 5 out of
5 by
Turn up the heat from
Nothing else will doThere is no substituting this pepper with another variety for my recipes, believe me, I've tried. Nothing else has the combination of taste size and heat. They're perfect in my Filipino and Thai dishes. Also great to spice vinegar with. I would prefer to buy live plants but since non-hybrids are impossible to find locally I had to search online. Thanks Burpee for having the Real McCoy.

Date published: 2016-06-11

Rated 5 out of
5 by
RLaB from
Thai PepperLove this pepper. Great for chili. Dries and stores for 4 or 5 years without losing punch. A 1/4 tsp for a big batch of chil makes the chile hot. A whole tsp. and you may not be able to eat it. Pick when bright red.